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Wine Bread

Say hello to the easiest bread recipe ever. The secret ingredient in this bread adds great flavor. Cooking in a dutch oven creates a perfectly crisp crust.

1 loaf

Ingredients

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3 cups bread flour

2 teaspoons kosher salt, divided

2 tablespoons fresh rosemary, finely chopped

1 teaspoon freshly cracked black pepper

1/2 teaspoon active dry yeast

1 1/4 cups warm water

1/4 cup Cabernet, slightly warmed

1 tablespoon olive oil

Preparation

Soft together flour, 1 1/2 teaspoons of salt, rosemary, and pepper in a large bowl. Dissolve yeast in warm wine, add water to wine and mix all of the liquid into the dry ingredients until incorporated. Do not overmix. Cover the bowl with a towel and put it in a warm place to rise for 16 hours.

After 16 hours, fold the dough into itself so the top is tucked in the center and the bottom is now on the top. Place it in a bowl, cover it, and let rise for 2 hours. When you have 30 minutes left of rise time, place a dutch oven in the oven at 450 degrees. Let it heat up for 30 minutes. Once heated, remove pot from oven, pour in olive oil and swirl to coat. Place the bread into the pot, top with remaining kosher salt, cover, and bake for 30 minutes. After 30 minutes, uncover and bake for an additional 15 minutes, or until the bread has a golden crust.

This recipe from Dinners at the Farm in Connecticut combines spring produce with lamb, a meat typically associated with the season. You may need to call ahead to order lamb shoulder from your regular butcher. Look for a producer of grass-fed lamb in your area.

Cooking Tips: How To Make This Recipe

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